NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 medium russet potato

0.25 cup plain Greek yogurt

0.25 tbsp ghee

2 cloves garlic

1 tbsp fresh chives

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Peel the russet potato and cut into 1-inch cubes, then place in a pot of salted water and boil for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, season the chicken breast with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Heat a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest.

• 4

  Finely mince the garlic cloves and gently sauté them in a small pan with the ghee for 1-2 minutes until fragrant but not browned.

• 5

  Drain the cooked potatoes and return them to the pot, mashing them thoroughly while they are still hot.

• 6

  Fold in the plain Greek yogurt, sautéed garlic with ghee, remaining sea salt, and black pepper until the texture is smooth and creamy.

• 7

  Finely chop the fresh chives and stir them into the mashed potatoes just before serving.

• 8

  Slice the rested chicken and serve it alongside the buttery garlic mashed potatoes for a complete, high-protein meal.